The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.


Huh What's picture
Huh What


Made a batch of Focaccia today.




My bread-making cart

semolina_man's picture

Looks great!  What is your formula/recipe? 

Huh What's picture
Huh What



1.     Whisk together in mixer bowl and let sit for 15 minutes to proof

225g warm water

10g active dry yeast

16g sugar

2.     Measure into 2 bowls and set aside

65g olive oil into each bowl

3.     Whisk together in separate bowl and set aside

500g bread flour

18g kosher salt

Optional – Herbs. Fresh is better than dried. 


1.     When ingredients in section 1 are proofed (15 minutes) put dough hook on mixer and set to low speed. Add just one of the bowls of olive oil to the mixer. Not both. You’ll need one of the bowls of olive oil later on.

2.     Bit by bit, spoon the flour into to the mixer letting the flour incorporate before adding more. This will keep the flour from getting thrown out of the bowl. When all the flour is added to the bowl, turn the mixer up to medium and knead for 5-7 minutes. If the dough is looking very sticky, add flour, a tablespoon at a time until the dough pulls away from the side of the bowl.

3.     Form the dough into a ball. Lightly oil both a bowl, and the dough ball. Place the ball in the bowl and cover with cling wrap and let raise until doubled in size.

4.     When raised, pour you second bowl of olive oil onto a sheet pan with sides. I use a quarter sheet pan, but a larger pan will do. The larger the pan, the thinner the bread will be. Place the dough on a sheet pan. Try not to splash the olive oil over the sides of the pan.

5.     Carefully stretch the dough out to fill the pan. If it gets elastic and starts springing back, cover it loosely with plastic wrap and let it rest for 15 minutes. Then try stretching it out again. You may have to let it rest several times to get it to cover the pan.

6.     When it covers the pan, let it rest while you heat your oven to 425F.

7.     When the oven is at temp, drizzle a little more olive oil over the bread and using your fingertips, firmly press indentations all over the top of the bread.

8.     Sprinkle the top with flake salt

9.     Bake for 25-30 minutes, or until top is the desired brown. A larger pan, with thinner bread will bake faster, so watch it.

Remove from oven and cool on rack.

semolina_man's picture

Thanks!  Nice looking recipe.

WayneT's picture

That's a nice looking focaccia with a perfectly caramelized crust. I have that same cart (from Costco) but use it as my outdoor cooking cart.